Raw Mexican Chocolate + Mango Mousse Parfait

Decadent and easy – raw chocolate has super powers unlike its processed kin. It’s a knock-your-socks off dessert that is certain to wow your guests.

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Mexican Chocolate + Mango Mousse Parfait

Course
Dessert

AuthorOh Peas

Ingredients

Mango Mousse

1/2cupraw cacao butter

1/2cupraw cashews

1/2cupcoconut milk

1/4cuphoney (or maple syrup)

1 1/2cupfrozen mango

Mexican Chocolate Mousse

1/2cupraw cacao butter

1/2cupraw cashews

1/2cupcoconut milk

1/3cupraw cacao powder

1/4cupmaple syrup

1/4tspcinnamon

1/4tspchili powder

pinchchipotle powder

Instructions

Mango Mousse Layer

Measure out all ingredients – this is your mise en place. Shave or chop cacao butter to aid in the melting process.

Melt cacao butter in a metal bowl by placing it over a saucepan partially filled with hot water. Heat over medium low heat. Do not allow the water to hit the bottom of the bowl. The idea is to gently warm the chocolate just enough to liquify it, not cook it. Once melted, remove from heat and set aside.

Place all remaining ingredients, except for cacao butter, in a high-speed blender. Blend until smooth.

Add melted cacao butter and continue to blend until silky and creamy.

Pour into four dessert dishes and place in fridge to cool while preparing the Mexican chocolate mousse.

Mexican Chocolate Mousse Layer

Follow the same instructions as above. Melt the cacao butter, blend remaining ingredients until smooth, then add the melted cacao butter. Blend until creamy.